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From a Monastery Kitchen: The Classic Natural Foods Cookbook - Paperback | Diverse Reads

From a Monastery Kitchen: The Classic Natural Foods Cookbook

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Monastic cookery, as it has been practiced through the centuries, is cherished for its emphasis on simplicity, wholesome frugality, basic good taste, and the seasonal rhythms of ingredients used. Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook containing more than 125 recipes, arranged seasonally.This best-selling cookbook from renowned author Brother Victor-Antoine is now available in paperback at a popular price. Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook containing more than 125 recipes, arranged seasonally.

Paperback

ISBN-13: 9780764808500

Media Type: Paperback

Publisher: Liguori Publications

Publication Date: 01-23-2002

Pages: 176

Product Dimensions: 8.50(w) x 10.00(h) x 0.60(d)

Brother Victor-Antoine d'Avila-Latourrette is a resident monk at Our Lady of the Resurrection Monastery near Millbrook, New York, where he cooks and tends the garden that supplies both the monastery and the local farmers' market.He is the best-selling author of several books, including Sacred Feasts: From a Monastery Kitchen, Blessings of the Daily: A Monastic Book of Days, Simply Living the Beatitudes, and A Monastery Journey to Christmas.

Table of Contents

Foreword 1
Introduction 3
How to Use This Book 4
Useful Tips for a Healthier Diet 5
Winter
Soups
Hermit's Soup 9
Potato Soup 10
Saint Nicholas Soup 11
Chickpea Soup 12
Saint Antony of the Desert Soup 13
Potage Bonne Femme 14
Main Dishes
Red Beans in Wine 15
Leeks au Gratin 16
Stuffed Acorn Squash 17
Saint Stephen's Scrambled Eggs 18
Tuna Stuffed Peppers 19
Lentils and Rice Loaf 20
Potato and Parsley Casserole 21
Subiaco Fish Fillets 22
Cabbage and Apples Bearnaise Style 23
Corn Meal Mush 24
Leek and Tomato Risotto 25
Saint Syncletica Noodle Casserole 26
Salads
Mimosa Salad 27
Broccoli and Tomato Salad 28
Rainbow Bean Salad 29
Desserts and Breads
Crepes Saint-Gwenole 31
Pumpkin Pear Sauce 32
Gaudete Date and Rice Pudding 33
Cloister Molasses-Apple Cake 34
Apple Compote 35
Twelfth Night Cake 36
Dutchess County Apple and Pear Tart 37
Christmas Day Bread 38
Epiphany Bread 39
Whole Wheat Buttermilk Bread 40
Spring
Soups and Appetizers
Minestrone Monastico 43
Cream of Asparagus Soup 44
Vermicelli Soup 45
Asparagus Stuffed Eggs 46
Main Dishes
Scalloped Parsnips 47
Saint Mary of Egypt Fava Beans 48
Candied Sweet Potatoes with Raisins 49
Crepes with Camembert Cheese 50
Acorn Squash Stuffed with Cottage Cheese 51
Asparagus Saint Cassian 52
Linguine with Broccoli and Tofu 53
Vegetable-Noodle Casserole 54
Festive Lasagna 55
French-Style Fish Fillets with Herbs 56
Cheese Souffle 57
Fennel Gratin Saint-Colette 58
Artichokes Peasant Style 59
Poached Eggs a la Charentaise 60
Braised Radishes and Peas 61
Salads
Mixed Salad for Spring 63
Raw Spinach-Mushroom Salad 64
Rice Salad 65
Mediterranean Lentil Salad 66
Desserts and Breads
Saint Seraphim's Cake 67
Benedictine Rhubarb and Raisin Pudding 68
Monastery Whole Wheat Bread 69
Easter Bread 70
Paschal Spice Ring 71
Pentecost Cream 72
Whitsun Cake 73
Summer
Soups and Appetizers
Parsley Soup 77
Quick Vichyssoise 78
Saint Macarius Cucumbers 79
Bread Pissaladiere 80
Main Dishes
Tuna Mousse 81
Cauliflower Santa Lucia 82
Potato and Carrot Puff 83
Avocado Omelette 84
Egg Noodles with Basil and Cheese 85
Vegetable-Cheese Casserole 86
Spinach Casserole with Tomato Topping 87
Creamed Mushrooms on Toast 88
Tivoli Corn Scallop 89
Cloister Carrots 90
Sauteed Zucchini 91
Toledo Spanish Tuna 92
Scalloped Fish Sainte-Melanie 93
Spinach Crepes 94
Salads
Green and Beet Salad 95
Italian Corn Salad 96
Fennel Salad 97
Fresh Mushroom and Watercress Salad 98
Desserts
Tutti-Frutti Salad 99
Millbrook Prune Pudding 100
Melon with Strawberries and Anisette 101
Peach and Banana Sorbet 102
Peach or Pear Compote 103
Barrytown Apple Crumble 104
Yogurt Cake Saint-Elie 105
Autumn
Soups and Appetizers
Soup Julienne 109
Escarole Soup 110
Basic Monastic Garlic Soup 111
Lentil and Lemon Peel Soup 112
Zucchini Stuffed Tomatoes 113
Vegetable Fritters 114
Main Dishes
Eggs Cocotte 115
Cauliflower Fritters 116
Butternut Squash with Garlic 117
Broccoli with Hollandaise Sauce 118
Saint Hubert Fish Stew 119
Lentils and Potatoes with Pesto Sauce 120
Ragout of the Harvest 121
Soybean Casserole 122
Zucchini Loaf 123
Spicy Rice-Vegetable Casserole 124
Risotto 125
Indian Curried Lentils 126
Hudson Valley Codfish Cakes 127
Eggplant Omelette 128
Roman Gnocchi 129
Red Cabbage, Apples, and Onions in Wine 130
Salads
Kasha Salad 131
String Bean Salad 132
Three-Color Coleslaw 133
Bessarian Avocado Salad 134
Pasta and Mozzarella Salad 135
Desserts
Pudding Delice 137
Saint Bruno's Coffee Cream 138
Peaches with Strawberries "Monte Cassino" 139
Cold Spring Rice Pudding 140
Saint Placid's Pumpkin Chiffon Pie 141
Quick Apple Cake 142
Appendix
The Basics
Sauces 145
Pastry 155
Beverages 157
Sodium-Free Herb and Spice Blends 160
Index by Ingredients 163
Index by Recipes 166
Monastery Addresses 168